Artichoke Soup Annette Recipe
Ingredients
| 1/4 cup [1/2 stick) butter or margarine | ||
| Onion | 1 Medium, chopped | |
| Jerusalem artichokes | 2 Pound, peeled | |
| 5 cups chicken stock or 4 10 3/4-ounce cans chicken broth | ||
| Salt and freshly ground white pepper | ||
| Whipping cream | 1/2 Cup (16 tbs) | |
| Chopped fresh parsley (garnish) | ||
Directions
Melt butter in medium skillet over medium heat.
Add onion and saute until translucent, about 10 minutes.
Puree onion and artichokes in batches with some of stock in blender or processor.
Pour into 3-quart saucepan.
Blend in remaining stock.
Simmer until heated through, about 15 minutes.
Season with salt and white pepper .
Ladle into bowls.
Stir about 1 tablespoon cream into center of each serving, combining just enough to show swirl of cream.
Garnish with parsley.
This soup can also be served cold.
Add onion and saute until translucent, about 10 minutes.
Puree onion and artichokes in batches with some of stock in blender or processor.
Pour into 3-quart saucepan.
Blend in remaining stock.
Simmer until heated through, about 15 minutes.
Season with salt and white pepper .
Ladle into bowls.
Stir about 1 tablespoon cream into center of each serving, combining just enough to show swirl of cream.
Garnish with parsley.
This soup can also be served cold.
Chef
